Scrambled Egg Quesadillas

Super Fast Scrambled Egg Quesadillas recipe by Annabel Karmel


Scrambled Egg Quesadillas

We know that the Gruffalo’s favourite foods are Roasted Fox, Owl Ice Cream and Scrambled Snake, so this World Book Day celebrate Julia Donaldson’s classic with Annabel’s Scrambled Snake (Egg 😊) Quesadillas! Seeing as the Gruffalo’s faves aren’t quite to our taste, we’ve swapped the snake for egg in this quick and easy mid-week winner!

This recipe is suitable from 12+ months.  

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1 tbsp olive oil
¼ red onion, finely chopped
¼ red pepper, finely diced
4 cherry tomatoes, chopped
A knob of butter
2 large British Lion eggs, beaten
1 tbsp milk
2 tbsp Cheddar cheese, grated
2 mini tortilla wraps


  1. Heat the oil in a small frying pan. Add the onion and red pepper and fry for 3 to 4 minutes. Add the tomatoes and fry for 30 seconds, then spoon onto a plate.
  2. Beat the British Lion eggs and milk together in a bowl. Wipe the pan clean then add the butter. When the butter is foaming, add the eggs and stir over the heat until lightly scrambled and spoon onto a plate.
  3. Put one wrap onto a board. Top with the egg and diced vegetables. Sprinkle with the cheese. Top with the second wrap and press down.
  4. Place in a frying pan and heat until golden on both sides. Slice into three triangles.

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